The Content of Capsaicinoids in Peppers by Cultivation Region in Korea
2013
LEE, S.E., Chungbuk National University, Chungbuk 361-763, Korea | Ham, H.M., Chungbuk National University, Chungbuk 361-763, Korea | Kim, Y.H., Chungbuk National University, Chungbuk 361-763, Korea | Sung, J.H., Chungbuk National University, Chungbuk 361-763, Korea | Yu, S.M., Rural Development Administration, Gyeonggi, Republic of Korea | Hwang, I.G., Rural Development Administration, Gyeonggi, Republic of Korea
Hot pepper (Capsicum annum L.) is one of the most important ingredients in Asian food. The capsaicinoids, capsaicin and dihydrocapsaicin are responsible for more than 90% of the pepperis pungency. The objective of this study was to determine the amounts of these two major capsaicinoids in hot peppers cultivated from different regions in Korea. Peppers (Geumgochu) cultivated in 24 different regions of Korea were collected in 2011. The capsaicinoids of these plants were extracted with methanol and determined quantitatively by HPLC with a fluorescence detector. The capsaicinoid value ranged from 22.4 mg/100 g to 119.1 mg/100 g depending upon different regions. The average capsaicinoid content of the peppers from Gangwon and Gyeonggi was 66.73 mg/100 g, and the content from Jeonbuk and Jeonnam was 50.34 mg/100 g. However, average capsaicinoid content from these four different cultivation regions were not significantly different. Finally, analytical method validation parameters such as recovery, reproducibility, repeatability, were calculated to ensure the method is validity.
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